Malaysian•gourmet
Steak Dinner with Chimichurri Sauce
Delishar recipe - Malaysian
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 New York Striploin (about an inch thick)
- 4 cloves garlic (peeled & smashed)
- Sprigs of thyme
- Salt and black pepper
- Olive oil
- 1 cup fresh flat-leaf parsley (tightly packed)
- 1 cup fresh cilantro (tightly packed)
- 2 shallots (peeled)
- 3 cloves of garlic (peeled)
- 1 tsp dried oregano
- 1/4 tsp red pepper flakes (or to taste)
- 1 tbsp lemon juice
- ½ cup olive oil
- 3 tbsp red wine vinegar
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 4 beef steak tomatoes (halved)
- 300 g Thai asparagus (tough ends removed)
- Salt and black pepper
- Olive oil
Instructions
- 1
Set sous vide machine to 54C.
- 2
Season striploin with olive oil, salt, and black pepper.
- 3
Place in vacuum/ziplock bag, then place a clove of smashed garlic and thyme on top of the steak. Vacuum and seal.
- 4
Cook in water bath at 54C for 90 mins.
- 5
When done, sear it on a hot pan for a minute each side with some butter & olive oil.
- 6
Add all the ingredients into a food processor and blend until desired consistency.
- 7
Brush grill pan with olive oil.
- 8
Grill asparagus until soft, season with salt and black pepper.
- 9
Grill tomato for 3-4 minutes each side, season with salt and black pepper.